There’s no better way to make the most of new-season British lamb than with this hogs pudding noisette.
- 2 x 6-8 chop-length boneless racks of lamb/noisette (extra skin/fat attached)
- 1 x 12-16cm hogs pudding/white pudding (approx 250g /½lb)
- 2 tbsp cooking oil
- Salt and pepper
- Ask your butcher to prepare the boneless chops for you with this dish in mind so that they are aware you need extra skin to encase the hogs pudding (if you choose to bone out a rack yourself this is easily left on).
- Cut the hogs pudding in half lengthways to give to two half-circle lengths.
- . Open the lamb skin side down on your work surface, season with salt and pepper.
- Put the hogs pudding on with the flat side adjoining the meat, then roll the extra skin around to make a cylinder. Tie both ends first and then tie the length of the noisette. Wrap in cling film and place in the refrigerator. This can be done the day before.
- Preheat the oven to 200C, and place a baking tray with the cooking oil in the oven.
- Once up to temperature, remove cling film and place the lamb on the tray – as a guide 10 minutes for pink meat through to 20-25 minutes for well done.
- Place the ramekins into a large roasting tray and pour in enough cold tap water to come halfway up their outsides.
- Remove, carve and serve.
See more recipes from our Farm Chef